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Almond Crusted Baked Chicken

Easy recipe for almond crusted baked chicken that's gluten-free, paleo, Whole30, & keto. Use chicken breasts, thighs, or tenders for this low carb meal! :: DontWastetheCrumbs.com

5 from 7 reviews

Inspired by Whole30 cashew crusted chicken, this almond-crusted baked chicken is full of amazing flavor. Naturally gluten-free, it’s paleo, Whole30 and low carb. Use chicken breasts, tenders or cutlets, or even use thighs or pork chops! No sauce needed, this chicken is a favorite among the kids too!


  • 11 1/2 lbs chicken (I recommend boneless skinless thighs)
  • 1/2 cup almond flour
  • 2/3 cup whole almonds
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 egg
  • 2 Tbsp water or milk


  1. Preheat the oven to 425F.
  2. Line a cookie sheet with aluminum foil. Place a cooling rack on top.
  3. Combine the almond flour, almonds, salt, paprika and pepper in a blender or food processor and pulse until the almonds are in small pieces (half a pea, or smaller), about 4-6 times. Make sure not to over-process, or to process for longer spurts, otherwise, the almonds will release their oils and you’ll make almond butter. Pour this into a shallow dish.
  4. In a separate shallow dish, crack the egg and add the water or milk. Whisk well.
  5. Working with one piece of chicken at a time, dip the chicken into the egg wash, turning to thoroughly coating all sides. Allow the excess to drip off and then place in the bowl with the coating. Turn the chicken and make sure all sides are coated. Place the chicken on the cooling rack and repeat this process with the remaining chicken.*
  6. Bake the chicken for 15-18 minutes, or until the juices run clear. Serve warm.


*If you run out of the almond coating, you can either make a small half-batch using the ratio of 2 Tbsp flour to 1 Tbsp whole almonds OR just sprinkle more almond flour into the bowl. I tend to do the latter since it’s easier.